At the centre of every great salad is a proper balance of salt, acid, and fat (usually coming in the form of a dressing) and also some texture (think crunchy leafed veg like chicory or croutons). After that, it’s all about creativity! So forget about those not-so-great shop-bought salads and give these five salad recipes a go.
Grilled Pea, Courgette and Mozzarella Salad
This super fresh combination of garden peas, raw courgette, lemon and herbs with creamy organic buffalo mozzarella from Laverstoke Farm is summer in a bowl. Perfect as a standalone for lunc or even as a side dish to pizza or pasta.
- 1 ball of mozzarella, torn in half
- 2 courgettes, thinly sliced lengthways
- 250g peas in their pods
- 20g pea shoots
- 5g mint, finely chopped
- ½ red chilli, finely chopped
- Zest and juice of half a lemon
- Put a griddle pan on a high heat. Coat the peas in olive oil and sprinkle them with salt. Griddle them for a minute on each side.
- Whisk together the mint, chilli, lemon zest and juice, mustard and olive oil, season with salt and pepper.
- Arrange the courgettes in a bowl, with the pea shoots and peas. Place the mozzarella on top, drizzle with the dressing and serve.
Raw Summer Salad with Burrata & Orange
This salad is all about texture, pairing soft burrata and orange segments with crunchy raw kohlrabi and fennel. Kohlrabi is part of the cabbage family and has a mild, sweet flavour and crunchy texture that’s delicious raw, stir fried or roasted.
- 1 head red chicory
- 1/2 fennel bulb
- 1/4 kohlrabi
- 1 packet wild salad mix
1 orange 1 burrata
- 30ml fresh orange juice
- 15ml extra virgin olive oil
- 5ml cider or white wine vinegar
- Trim the base of the chicory and separate the leaves.
- Cut the fennel into quarters through the root so you have 4 wedges, use a mandoline (or finely slice) two of the wedges into thin slices – keep the fronds for decoration.
- Remove the kohlrabi leaves and cut the bulb in half through the root, slice thinly into half moons using a mandoline, or sharp knife.
- Using a small serrated knife, carefully peel the orange, removing as much pith as possible while till keeping the shape of the orange. Cut the individual segments out along the pith lines, squeeze the juice of the remaining pith over a bowl to catch the juice for your dressing – if you don’t have quite enough you can use fresh orange or lemon juice.
- To make the dressing whisk all the ingredients together.
- To assemble, scatter the wild salad mix in a large serving bowl, drain the burrata and place in the middle and then arrange the orange segments, chicory leaves, fennel and kohlrabi slices. Drizzle with the citrus dressing.
Heritage Tomatoes with Goat’s Curd, Tapenade and Wild Caper Leaves
This is a mouth watering summer salad where The Tomato Stall’s mixed heritage tomatoes take centre stage. The sweetness of the tomatoes is offset with homemade tapenade and creamy goats curd. Finished with a sprinkling of wild caper leaves from Santorini; they have a distinctive floral taste that is reminiscent of Greek vine leaves.
- 250g mixed speciality tomatoes
- 1 tbsp goat’s curd
- 10 wild caper leaves
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150g kalamata olives, stones removed
- 1/2 jar capers
- 4 anchovy fillets
- 1 garlic clove, peeled and crushed
- 1/2 lemon
- 4 tbsp olive oil
- black pepper
- To make the tapenade add the olives, capers, anchovy fillets and garlic to a blender and pulse until combined, but not to a puree. Stir through the lemon juice and olive oil, add black pepper to season.
- Slice the tomatoes in different ways; halved, quartered and sliced. Mix with the olive oil and vinegar. Season with a little salt and pepper.
- Arrange the tomatoes in a serving bowl. Dollop the goat’s curd on top, dot over some of the tapenade and sprinkle the wild caper leaves. The rest of the tapenade can put in an air tight container and be kept for a week; serve it with fish, or scoop up with breadsticks as a snack.
Roast Beetroot with Black Garlic Yoghurt
This simple salad doesn’t need many ingredients to make it shine. Utilising the earthiness from the beetroot and matching it with fresh herbs from Infarm, and adding a creamy tang from the black garlic and yoghurt. The end result is a beautiful looking plate, take this to a picnic in the park and wow your friends!
- 500g beetroot
- 200ml plain yoghurt
- 8 black garlic cloves
- 5g dill, leaves picked
- 5g parsley, leaves picked
- Preheat the oven to 180°C.
- Place the beetroot, unpeeled, in to a roasting tin. Coat with olive oil, salt and pepper. Cover with tin foil and roast for 45 minutes, until they are easily pierced by a sharp knife.
- When the beetroot are cool enough to handle, peel off the skin and slice into chunks. Drizzle the peeled beetroot with olive oil and season with salt and pepper.
- Soften the black garlic cloves into a paste, using the side of a knife on a board. Mix the black garlic with the yoghurt, season with salt and pepper.
- Arrange the beetroot onto a plate and dollop the yoghurt on top. Scatter with the picked herb leaves and serve.
Turkey Grain Bowl Salad
I don’t think we could talk about salads without giving ourselves a little pat on the back! The Made by Farmdrop has a whole range of freshly made, healthy salads, but this one is a favourite! A protein packed salad with roast turkey, slow energy releasing spelt and roasted veg, finished with a tangy lemon yoghurt dressing.
The turkey is from Fosse Meadows Farm, where their Turkeys enjoy a natural diet and are grown slowly to the highest welfare standards
The spelt is from Sharpham Park. Sharpham use an ancient grain grown in Somerset since the start of the Iron Age, it is a good source of slow release energy; so much so the Roman Army called it their marching grain!
Need some inspiration for your dressings? Check out 4 Jam Jar Dressings To Transform Your Office Salads